Wheat pie (Burek with wheat grains)
One of the advantages of living in Albania is precisely the religious tolerance. Although I am an Orthodox, it does not mean that I do not celebrate the holidays of other religions, on the contrary, we celebrate them too. For example, tomorrow in Albania is a national holiday due to Sultan Nevruz day, (or, as we commonly call it – the wheat pudding day, although this has nothing to do with this holiday), and that is the perfect excuse to to cook wheat pudding. The simple truth is that Wheat pudding is a delicious dessert and a nice opportunity to use the leftover wheat grains from the recipe I’m sharing today. In this post I’m not going to share the wheat pudding recipe (maybe later), but instead I’m posting a salty wheat pie and cheese. A dear neighbor of mine gave me the recipe. This pie was a tradition in her family as they prepared it for Easter, but I think I can make it to celebrate Sultan Nevruz day too 🙂
- 1 pack of store-bought phyllo sheets
- 2 1/2cups of boiled wheat grains (if you’ll end up with leftover grains use them in salads, yogurt or make wheat pudding etc… 😂)
- 100gr feta cheese or more if you love cheese
- 2 tbsp. olive oil
- 1 bunch of parsley
- 100gr melted butter
- 250 ml milk to wet the phyllo sheets
- 1 coin ( 100Lek or 1EUR or 1USD covered in plastic wrap – to hide it in the pie, just for fun 😂)
Cooking time 1 hour 10 minutes
- Preheat the oven to 200°C.
- Put the wheat grain, crumbled cheese, parsley, olive oil in a large bowl. Mix well and set aside.
- Grease a baking tray, preferably 25cm×25cm and line two phyllo sheets. Drizzle with melted butter. Add 2 tablespoons from the wheat mixture and spread evenly.
- Place 2 phyllo sheets on top and generously brush with milk all the surface. Drizzle with melted butter.
- Repeat Step 4 until the phyllo sheets and wheat filling are finished.
- Finish with a phyllo sheet on top of the pie. Carefully wet the top layer with milk and drizzle a nice amount of meted butter on top. (Attention: make sure to wet all the phyllo sheets throughout the process. Also, take care to properly hide the coin within the pie. Lets see who gets lucky finding it).
- Bake the pie for about 40 minutes or until golden brown.
- Serve the pie while still warm and do not dig in to find the coin. No tricks allowed!